Yes, it is that time of year when the Great Pumpkin shows up and enhances our dishes from sweet to savory. I don’t know why I don’t eat more pumpkin through out the year, but when it hits fall I get really excited about anything pumpkin inspired.
Today’s recipe for Pumpkin Granola – which tastes like a big kiss from the Great Pumpkin himself, was approved by fellow food bloggers at our FBLA Pumpkin Meet Up this month, which was dedicated to the pumpkin. One of my favorite comments was, “that tastes too good to be healthy.”
All types of wonderful dishes were represented. The most unique recipe goes to Jeannette Hartman of FidoConfidential.com for bringing “Pumpkin Puppy Puffs.” Turns out, pumpkin is very soothing for dogs. You can get the recipe on her blog.
It appears Snoopy was on to something.
The sweetener for this recipe is maple syrup. I recommend Grade B. In case you were wondering about why not Grade A, maple syrup grades refer to the color of the syrup, and thus, its flavor. It has nothing to do with quality or nutrition.
Grade A maple syrup is the lightest syrups, which are generally harvested early in the season. It is wonderful for drizzling over pancakes. Grade B is the dark, thick syrup that packs a strong maple punch. It is more commonly used for cooking and baking.
Another favorite ingredient of mine is the organic coconut flakes. If you don’t like coconut you can leave it out.
I like to use fresh pumpkin. You can also use canned pumpkin to save time. If you want to know how to make your own pumpkin puree, click here.
Once you have the granola well mixed, give it plenty of room on the backing tray to cook properly. The trick is to keep stirring it every 10 minutes so it won’t burn.
- 4 cups rolled oats
- 1 cup chopped raw slivered almonds
- 1 cup chopped pecans
- 1 cup pepitas pumpkin seeds
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3/4 teaspoon cloves
- 3/4 teaspoon ginger
- 1/2 teaspoon allspice
- 1 3/4 cups mashed pumpkin pulp or 1-15 ounce can pumpkin puree
- 1 1/2 teaspoon vanilla extract
- 1 cup pure Grade B maple syrup
- 1 cup dried cranberries
- 1 cup dried organic coconut optional
In a large mixing bowl, combine the oats, nuts, spices, cranberries, coconut and salt. Mix well.
Stir in the pumpkin puree, maple syrup and vanilla and mix until well combined. Working in batches, spread a thin layer of granola onto a lightly greased rimmed baking sheet.
Bake for 40-50 minutes, stirring every 10 minutes until granola is lightly browned and crispy. Remove from oven and let cool completely on baking sheets if larger clumps are preferred.
The granola will become more crispy as it cools. Transfer to airtight containers.
Recipe NotesMakes about 5 cups.
Recipe roughly adapted from Buried Carrots
Fun Pumpkin Facts
- In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
- Pumpkins are 90 percent water.
- Antarctica is the only continent where pumpkins won’t grow. (Guess that means the Great Pumpkin doesn’t live there)
- Pumpkins were once recommended for removing freckles and curing snake bites.
This message was “Duffy-approved” as he anxiously awaits his next bite of Puppy Pumpkin Puffs.
As for me, I am glad I don’t have to sit, beg or wait for pumpkin granola.
…and then, she paused for thought.